Marinated overnight · Fish
Baked Salmon with Lemon Zest
Baked salmon with lemon zest, lime juice and olive oil — the marinade goes on the night before and does the work while you sleep. Twenty minutes in a hot oven the next day and it comes out firm, bright and just sweet enough from the sugar.
- Prep
- 15 min, plus overnight marinating
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
The night before
- Go over the salmon with your fingers and pull out any pin bones.
- Grate the zest of the lemon, then squeeze in its juice and the juice of the lime. Add the olive oil, salt, sugar and black pepper and mix well.
- Coat the salmon all over with the marinade, cover it, and leave it in the fridge overnight.
The next day
- Take the salmon out of the fridge about an hour before baking and let it come to room temperature.
- Heat the oven to 200 °C (400 °F) and bake for 20 minutes, until the flesh is opaque and flakes under a fork.
Good hot with potatoes, and just as good cold the next day — flaked over a poke bowl or rolled into a wrap.
Watch it made
The video for this recipe is coming soon.